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- Broccoli Rabe Sauteed
- (Broccoli Rabe Saltata)
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- Ingredients:
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2 lb broccoli rabe
3 large garlic cloves, thinly sliced lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon salt (preferably sea salt), or to taste
Lemon wedges
Directions:
Cut off and discard 1 inch from stem ends of broccoli rabe.
Cook broccoli rabe, uncovered, in 2 batches in a 6 to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking.
Drain well in a colander.
Cook garlic in olive oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.
Add broccoli rabe and cook, tossing to coat with olive oil, until heated through, 3 to 5 minutes.
Toss broccoli rabe with salt. Makes 8 servings.
Note: Broccoli rabe can be boiled and drained 6 hours ahead, then chilled, covered. Bring to room temperature before proceeding.
That's it!
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